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Sourdough Pancakes

Sourdough Pancakes

Sourdough Pancakes are a delightful breakfast option, combining tangy sourdough with a fluffy texture for a homemade experience.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: BREAKFAST & BRUNCH
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Batter
  • 1 cup sourdough starter Key ingredient for unique tang and texture.
  • 2 large eggs Adds richness and binds ingredients.
  • 1 cup whole milk Can substitute with any milk.
  • 1 cup all-purpose flour Use whole wheat flour for a healthier option.
  • 1 tsp baking powder Helps pancakes rise.
  • 0.5 tsp salt Enhances flavor.
  • 2 tbsp melted butter Use coconut oil for dairy-free option.

Equipment

  • Large Bowl
  • Whisk
  • non-stick skillet

Method
 

Prepare Sourdough Pancakes
  1. Check your starter to ensure it is bubbly and active. Let it sit at room temperature for 30 minutes if refrigerated.
  2. In a large bowl, whisk together the sourdough starter, eggs, and milk until smooth.
  3. In another bowl, combine the flour, baking powder, and salt. Whisk well to distribute evenly.
  4. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
  5. Heat a non-stick skillet over medium heat and add melted butter.
  6. Pour half a cup of batter for each pancake. Cook for about 2 minutes until bubbles form, then flip and cook until golden.
  7. Serve warm with maple syrup and toppings of your choice.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 200IUCalcium: 80mgIron: 1mg

Notes

Reheat leftover pancakes in the microwave or on a skillet for up to 3 days; freeze for up to 2 months.

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